---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Liqueur Pound Cake
  Categories: Cakes, Beverages
       Yield: 10 servings
  
   1 1/2 c  Butter                              1 ts Vanilla
       1 lb Confectioners sugar, sifted     2 3/4 c  Cake flour
       6    Eggs                          
 
 -------------------------------LIQUEUR SYRUP-------------------------------
       2 c  Sugar                             3/4 c  Water
     1/3 c  Light corn syrup                1 1/4 c  Liqueur of choice
  
   Cream butter until light and creamy, add powdered sugar and cream together
   well. Add eggs, one at a time, beating well after each. Beat in vanilla.
   Add flour and mix well. Spoon batter into greased and floured small loaf
   pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden
   pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap
   well and store up to 2 weeks, or you can refrigerate for 1 month, freeze
   for 6 months. If you us the mini loaf pans that are disposable aluminum,
   you can just leave the cakes in the pans for gift giving and wrap the
   entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of
   the above in a saucepan, stir slowly until it comes to a simmer. Heat
   without stirring until it comes to a boil. Cover and boil until sugar is
   dissolved and liquid is clear, about 1 minute. Remove from heat and let
   cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry,
   cherry liqueur of choice.
  
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